Time 15m Yield 20 serving(s) Number Of Ingredients 8 Steps:
Drain meat well and blot on paper towels to dry meat and drain pineapple well. Bring cream cheese to room temperature to soften and chop celery and onion, med to fine. Mix meat, pineapple, celery, onion and cream cheese in large bowl,mix well with fork. Season to taste with salt and pepper. Cover and chill several hours or overnite is better. To serve cut the center out of the bread and stuff with salad. Chop the center bread that was removed into cubes. Garnish with coconut or pecans.(I prefer pecans)serve on party crackers and bread cubes.
Time 10m Yield 6 Number Of Ingredients 6 Steps:
In a medium bowl, beat cream cheese until fluffy. Mix in salad dressing and 2 tablespoons reserved pineapple juice. Stir in the pineapple tidbits, chicken, almonds, and grapes until evenly coated. Chill until serving.
Time 15m Yield 10 servings. Number Of Ingredients 15 Steps:
In a large bowl, combine the first 10 ingredients. Combine the dressing ingredients; pour over salad and toss to coat. Cover and refrigerate for 4 hours or until ready to serve.
Time 30m Yield 6-8 serving(s) Number Of Ingredients 6 Steps:
Boil chicken breasts until cooked thoroughly. Run cold water over chicken until cool then shred or cut. Mix remaining ingredients in with chicken and enjoy!
Time 30m Yield 8 servings. Number Of Ingredients 10 Steps:
In a bowl, combine the first seven ingredients. Fold in oranges. Cover and refrigerate until chilled. Just before serving, fold in bananas and sprinkle with peanuts.
Time 45m Yield 15 Number Of Ingredients 11 Steps:
Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl. In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce. Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight). Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.
